Goat Cheese, Potato and Onion Tart

"Goat cheese is a fave of my hubbies, and this tart is perfect for lunch with friends. From Delicious magazine, who sugessts you serve it with fresh rocket (arugula) leaves."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
1hr
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Heat oven to 190 degrees Celsius Roll out pastry to fit a deep 23cm loose bottomed tart tin. Wrap pastry carefully around rolling pin and unravel over tart tin. press gently around sides of tin. Chill 30 minutes, then line with greaseproof papter and fill with baking beans. Bake blind 15 minutes. Remove paper and beans and return tin to oven 5 minutes until pastry is golden. Remove tin from oven and set aside. Reduce oven temperature to 180 degrees Celsius.
  • Heat butter and oil in a large frying pan and add onions and potato. Cook gently 10-15 minutes, turning every so often until veg is golden and tender. Season to taste, then add garlic and thyme. Cook another 3 minutes. Tip filling into pastry case. Add goat's cheese and spread in an even layer.
  • Whisk eggs and creme fraiche together. Season to taste and pour into pastry case. Bake 30-35 minutes until lightly golden brown. You may have to cover edges of pastry with foil half-way through to prevent pastry burning. Tart is done when center is just set. Serve warm.

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Reviews

  1. Yumm! I used a store bought pie shell, and a red potato which I kept the skin on. Instead of the creme fraiche which is hard to get, I used 3/4 cup sour cream. This goes so nicely with a fresh salad.. too bad it wasn't healthier! :)
     
  2. This is really great. Love the flavor of the goat cheese. Went well with broiled salmon and fresh asparagus.
     
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Tweaks

  1. Yumm! I used a store bought pie shell, and a red potato which I kept the skin on. Instead of the creme fraiche which is hard to get, I used 3/4 cup sour cream. This goes so nicely with a fresh salad.. too bad it wasn't healthier! :)
     

RECIPE SUBMITTED BY

I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes! Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...
 
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